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Roasted Garlic Focaccia with Rosemary

This Roasted Garlic Focaccia with Rosemary is a game changer! A crispy crust, soft interior, and the rich flavor of roasted garlic make it irresistible.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 1 cup olive oil
  • 1 large head garlic cut in half widthwise
  • 1 envelope active dry yeast (2 teaspoons, not rapid rising)
  • 1.5 cups warm water
  • 4 cups white flour
  • 2 teaspoons fine grain sea salt
  • 2 tablespoons coarsely chopped fresh rosemary (from 3-4 sprigs)
  • Flaky sea salt for topping

Instructions

  • Step 1: Roast the Garlic. Preheat your oven to 400°F (200°C). Place the halved garlic head on a sheet of aluminum foil, drizzle with a tablespoon of olive oil, and wrap it up tightly. Roast in the oven for about 30-35 minutes, until the cloves are soft and caramelized. Let it cool slightly, then squeeze the roasted garlic into a bowl, discarding the skins.
  • Step 2: Prepare the Dough. In a mixing bowl, combine the warm water and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy. Add the roasted garlic, the remaining olive oil (reserving a tablespoon for drizzling later), and the fine grain sea salt. Stir to combine.
  • Step 3: Add the Flour. Gradually add the white flour to the yeast mixture, stirring with a wooden spoon or spatula until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
  • Step 4: First Rise. Place the kneaded dough in a lightly oiled bowl, covering it with plastic wrap or a damp towel. Let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
  • Step 5: Shape the Focaccia. Once the dough has risen, transfer it to a greased baking sheet. Gently stretch and press the dough out to fit the dimensions of the pan. Use your fingertips to create dimples across the surface.
  • Step 6: Second Rise. Cover the dough again and let it rise for another 30-45 minutes. Preheat your oven to 425°F (220°C).
  • Step 7: Add Toppings. Once the dough has risen, drizzle the reserved tablespoon of olive oil over the top and sprinkle with coarsely chopped rosemary and flaky sea salt.
  • Step 8: Bake. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
  • Step 9: Cool and Serve. Once baked, remove the focaccia from the oven and allow it to cool for a few minutes on a wire rack. Slice it into squares or wedges and serve warm.

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • Plastic Wrap or Damp Towel
  • Oven mitts

Notes

  • Focaccia can be topped with olives, sun-dried tomatoes, or caramelized onions for added flavor.
  • Letting the focaccia sit overnight improves its texture.
  • This bread pairs well with soups, salads, or can be used as a sandwich base.